Dairy Free

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don't miss dairy

Emily Stokes
I'm a lady who loves cheese, sour cream, & ice cream, but I recently became lactose intolerant. My key focus in recreating dairy recipes is taste, but I try to be as health conscious as possible. Some of my recipes are low lactose rather than dairy free. I'm also a writer, teacher, nanny, dog mom, housewife, native Yinzer, current Californian, and social organizer extraordinaire.

Dairy Free

Coconut Coffee Ice Cream

Desserts, , , ,
 
 

I just came back from a month long trip to the East Coast, and it was so very hot and humid while I was there. The difference between Pittsburgh and California summer is not the temperature but the humidity.

However, every building or house in Pittsburgh has air conditioning. I’ve just come home to a sweltering apartment with only one window air conditioner in the bedroom. If there was any humidity in the Bay Area forget it–we would rent a place with central AC. 

The past few summers living here have been very mild, but for some reason it’s July in Mountain View and 90 degrees. Tuesday it’s supposed to go up to 100 degrees! After spending over three weeks in air conditioning my apartment is awful. The heat is bearable but draining.

So I was super tired after my flight and decided to make an easy, no cook, coconut milk ice cream to beat the heat. My chocolate chips were actually melted in my cupboard from the heat, so I made coffee ice cream out of instant coffee instead. It makes a nice pick me up as well, which I needed!

Make sure your coconut milk is full fat and chilled for a day or two in the fridge. It also helps to chill the bowls and containers you will be using, especially if it’s a hot day. Oh my, this coconut ice cream is so delicious–it tastes like a Starbucks Vanilla Frappaccino with whipped cream.

Coconut Coffee Ice Cream
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Ingredients
  1. 2 cans full fat coconut milk, chilled
  2. 2 tablespoons instant coffee
  3. 3/4 cups white sugar
  4. 1 teaspoon vanilla
Instructions
  1. Add coffee and sugar to a medium bowl and mix together.
  2. Open cans of full fat coconut milk. Solid part should be at the top if fully chilled. Leaving the cream in the can, drain only the light liquid coconut milk into the bowl of coffee and sugar. Add vanilla as well. Whisk until sugar is dissolved.
  3. Prepare your ice cream maker. Stir the coconut cream remaining in the can into the coffee/milk mixture until well blended.
  4. Immediately pour into ice cream maker. Let mix for 25-30 minutes. Freeze for 1 hour to harden or use soft.
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Eggless, Dairy Free "Egg" Salad

Entrées, Snacks & Dips, Veggies & Sides, , , , , ,

I’ve been eating tofu a lot lately, and it’s not because I need to. I love eggs and meat! Trust me, I am not going vegan. But I love the taste of tofu, and I love how light and easy it is to digest. It’s cholesterol free, very low carb, low in calories, and still packs protein. My stomach feels untroubled after eating tofu; I feel more relaxed and slim.

I was a little wary of tofu at first. It seemed foreign and tasteless. Then I realized it’s what you do with tofu that makes it delicious–just like the dairy free products I use. I started putting it in scrambled eggs and omelets, then added it to flavorful dishes like curry and soup. I really got crazy and made a recipe using tofu to make dairy free chocolate mousse. It’s pretty delicious. I love that Chipotle now has a tofu option for their burritos. I usually get chicken, but after trying the sofritas, I was completely sold. I noticed a huge difference in how my stomach and body felt after eating a burrito bowl with sofritas versus chicken. Tofu is just so much easier for the body to digest.

This tofu recipe is quick to mix up and full of flavor. Experiment with different spices to see what suits your tastes. Eric is adverse to this particular recipe because it has sweet relish in it–he hates vinegary things. But I love pickles. For a totally different flavor, I want to try it with curry next. The best thing about this tofu salad? No egg boiling, peeling, or slicing!

Ingredients:

1 12oz package silken tofu
1/4 cup vegan mayonaise
1/4 teaspoon turmeric
1/4 teaspoon black pepper
1/4 teaspoon smoked paprika
1/8 teaspoon dry mustard
1/8 teaspoon sea salt
2 celery stalks, finely chopped
1/4 cup chopped yellow onion
2 tablespoons sweet relish
1 teaspoon chopped fresh parsley
green olives for garnish *optional

Directions:

1. Remove tofu from packaging, draining water, and place on paper towels. Pat dry. Mash or crumble the tofu into medium bowl.

2. In a small bowl, mix vegan mayonnaise, turmeric, pepper, paprika, mustard, salt, and then add to tofu.

3. Mix in celery, onion, relish, and parsley. Cover and refrigerate for 30 minutes. Serve on crackers as an appetizer, in a bowl as a veggie dip, or make an egg salad sandwich. It’s so delicious!

Guacamole Pasta

Entrées, , ,

I was inspired by a recipe from the blog Oh She Glows, which I found on Pinterest. Maybe you saw it? It was called Creamy Avocado Pasta. I tried it out and loved it, then decided to take it a step further with some of my favorite pasta ingredients. I had a fresh bag of avocados and had recently made a delicious batch of guacamole.

Most of my usual pasta toppings are also in guacamole, so they’d go perfectly well with avocado pasta, right? That was my hypothesis. I collected materials and then experimented in my lab (kitchen). My conclusion? A work of art both in taste and appearance. I was satisfied. It’s an excellent comfort food if you love avocado. Next time I might add a bit of Toffuti Sour Cream to make it creamier, as the dish loses some of it’s creamy texture when adding all those other ingredients. I bet it would go well with gluten free corn and quinoa pasta–like chips and guac!

Dice the grape tomatoes after cooking at your preference. I like my grape tomatoes whole and bursting with juiciness in every bite, but this recipe would be great with the tomatoes a little more blended. It doesn’t store for very long since it’s avocado, but the acidity of the tomatoes should help preserve it a little. Store in a super airtight container if you must store it, but this dish is best eaten right away.

Ingredients:
 
1/2 lb. uncooked pasta
1 package grape tomatoes or two cans diced tomatoes (drained)
1/2 yellow onion, finely chopped
3 cloves garlic, minced
2 tablespoons olive oil
1 teaspoon sea salt
1/2 teaspoon black pepper
1 avocado
dash lime juice
fresh cilantro, coarsely chopped (for topping)
Directions:
 
1. Preheat oven to 400 degrees Fahrenheit. Add onions, whole grape tomatoes, olive oil, garlic, sea salt, and black pepper in a medium size casserole dish (I used a glass loaf dish). Mix well, then place in oven cook for 30 minutes.
2. Timing this perfectly so your pasta is ready when your sauce is ready, cook your pasta according to package directions. While your pasta is cooking away, cut your avocado in half, remove the pit, and scoop out the creamy green fruit into a large mixing bowl, mashing it a bit. Add a dash or two of lime juice.
3. When your pasta is cooked, drain it and then toss immediately into the soft avocado. Also add the oven roasted tomato sauce. Make sure you add all that hot, garlicky olive oil! Mix thoroughly until the pasta is evenly coated. Serve and top with cilantro, sea salt, and black pepper. Superb said the herb.